Light and Easy Fried Fish Tacos

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 tacos, which is just right for two. Can be increased as needed. 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican


  • 1/2 pound red snapper or other mild fish, cut into 1 inch by 3 inch strips
  • 1 cup flour
  • 1 teaspoon salt
  • 1 cup club soda
  • Canola oil for frying
  • 4 corn tortillas
  • 1 avocado, peeled and pitted
  • Juice from 1/2 lime (save the rest to cut into wedges to serve with the tacos)
  • 1 cup shredded iceberg lettuce
  • 1/2 cup halved cherry tomatoes
  • 1 scallion, chopped
  • 3 tablespoons sour cream mixed with 1 teaspoon chili powder


  1. Pour canola oil into a heavy deep pot (a Dutch oven works great for this) until you have about 3 inches of oil. Heat over medium high heat for about 10 minutes or until oil is about 350 degrees.
  2. Whisk together flour and salt and add club soda.
  3. Dunk the fish pieces thoroughly in batter and using tongs, carefully lower them into the oil.
  4. Cook until golden, about 5 minutes. Remove with slotted spoon to a plate lined with paper towels.
  5. While the fish is cooking, mash the avocado with the lime juice and a pinch of salt and set aside.
  6. Turn on a gas burner on low and lay each tortilla on it for about a minute a side, using tongs to flip it and remove it.
  7. Assemble as follows: spread the warm tortilla with avocado, top with lettuce, fish strips, tomato, scallions and a little chili sour cream. Serve at once with lime wedges.